Pig foot ginger

1. Prepare an appropriate amount of ginger 3-5 days in advance, cut it into thick slices, pat the loose fibers, and make it easier to flavor.

2. Air dry the ginger. Alternatively, stir fry in a wok until partially dry and then air dry thoroughly.

3. Take an appropriate amount of dried ginger for this use, and bag the rest.

4. Prepare fresh and clean pig trotters, wash them thoroughly, and soak them in clean water for at least four hours.

After soaking in bleeding water, rinse thoroughly and set aside for later use.

6. Pour a large amount of water into a boiling pot, add pig trotters, and bring to a boil.

7. After boiling, remove the pig trotters.

8. Wash the pig trotters with warm water. If you prefer a crispy texture, rinse with cold water.

9. Drain the pig trotters and set aside for later use.

10. Dehydrate the pig trotters.

11. Take another pot of boiled eggs, add cold water to the pot, and cook for eight minutes. After boiling the eggs, remove them and soak them in cold water for a few minutes before carefully peeling them for later use.

12. Prepare diced sweet vinegar and black rice vinegar.

13. Pour sweet vinegar, black rice vinegar, brown sugar, and dried ginger into a large clay pot.

After boiling over high heat, turn to medium heat and continue boiling.

15. Boil until thick.

16. Add eggs and pig trotters, cover the trotters with vinegar, and cook until the pigskin becomes soft and tender.

17. The finished product has a unique taste and is rich in nutrients.